Homemade Tallow Potato Chips Recipe

Wash and slice

Wash potatoes thoroughly to remove dirt. Peel if desired (peels can be left on for rustic chips). Using a mandoline set to 1.5–2 mm (about 1/16"–1/8") thickness, slice each potato into even thin rounds. Work carefully and use a guard or cut-resistant glove.

Rinse and soak

Place the potato slices in a large bowl. Rinse under cold running water, then cover with the 2 liters of cold water and add the ice cubes if using. Soak for 30–45 minutes to remove surface starch—this prevents sticking and promotes crispness.

Dry thoroughly

Drain the potatoes in a colander, then spread in a single layer on clean kitchen towels or paper towels. Pat completely dry. Any surface water will cause splatter and reduce oil temperature.

In a deep, heavy-bottomed pot (6–8 qt) or a deep-fryer, combine the beef tallow and optional neutral oil. Heat gently over medium heat until melted, then raise heat to bring the fat to 325°F (162°C). Use a deep-fry thermometer clipped to the pot. Maintain 325°F for the first fry.

First fry (blanch)

Working in small batches (about 1.5–2 cups of slices per batch so chips have room), gently lower potato slices into the tallow with a slotted spoon or spider. Fry at 325°F (162°C) for 3–4 minutes until the slices are limp and pale golden but not browned. Stir gently to prevent sticking. Remove to a wire rack or paper towel-lined baking sheet to drain and cool. Repeat until all slices are blanched.

Raise temperature

After all batches are blanched, increase the fat temperature to 375–380°F (190–193°C). Allow the oil to come up slowly and stabilize at this higher temperature.

Second fry (crisp)

Return the blanched potato slices to the hot tallow in small batches. Fry at 375–380°F for 1–2 minutes, watching closely, until they turn golden brown and very crisp. Stir or flip to ensure even browning. Remove with a slotted spoon to a wire rack or paper towel-lined sheet to drain. Immediately season with a light sprinkle of fine sea salt (measure from seasoning section) and any other desired seasonings while the chips are hot so the salt adheres.

Repeat until all slices are fried. Allow chips to cool completely on a rack; they will crisp further as they cool.

Basic seasoning

Combine the 2 tsp fine sea salt, 1 tsp black pepper, and optional 1 tsp paprika (and vinegar powder if using). Lightly dust the chips while hot for best adhesion. Taste a sample and adjust seasoning if needed.

Optional finishing

If using, sprinkle chopped chives and grated parmesan over a batch right after frying for a savory finish. Serve immediately for maximum crunch.

Once completely cool, store chips in an airtight container or paper cone in a cool, dry place for up to 2 days for best texture. Re-crisp briefly in a 300°F (150°C) oven for 3–5 minutes if softened.